Add olive oil to cauldron (or large saucepan); add chopped onion, carrot and pumpkin (allow to go soft); add the spices to flavour (a minimum teaspoon of each and keep moving around the pan in order to coat the ingredients); add stock, tomato puree, drained can of chick peas and tomatoes; allow to simmer and the sauce to become thicker. Don’t allow the sauce to go dry, so keep adding a little water if required and stir to thin the sauce; remove from heat and stir in the crème fraiche; add the juice of the lime and stir; finally add roughly chopped mint for ghoulish garnish, and serve with naan bread or some boiled rice.